Cinnamon rice pudding or Arroz con Leche dates back centuries, and variations of rice pudding are found in diverse cultures around the world. The dish likely has roots in the Middle East and was brought to Spain by the Moors. From there, it spread to Latin America during the period of colonization.
Different regions and countries have added their own unique twists to the recipe. For example, in Spain, Arroz con Leche may be flavored with lemon or orange zest. In Mexico, it's not uncommon to find the addition of condensed milk. The dish has become a staple in holiday celebrations and family gatherings, loved for its simplicity and rich, comforting taste.
Each country has its own version, and within regions, families may have their special recipes passed down through generations. Arroz con Leche remains a beloved dessert, cherished for its cultural significance and delicious, homely appeal.
Prep Time : 15 Minutes
Cook Times : 60 miniutes
Serves – 4-6 people
Rinse the Rice: Start by rinsing the rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too sticky.
Combine Ingredients: In a large, heavy-bottomed saucepan, combine the rinsed rice, water, the cinnamon sticks, and a pinch of salt. Stir well to combine.
WHY CEYLON CINNAMON
Unlike the ordinary Cassia Cinnamon you find in stores, Ceylon Cinnamon has low Coumarin levels, so it won't harm your liver, especially if you are a regular Cinnamon tea drinker. Furthermore, Ceylon Cinnamon is milder, with a slightly sweeter taste. It lacks the spiciness of store-bought Cassia Cinnamon but offers hints of cloves and citrus, along with a wonderful, subtle aroma.
Ceylon Cinnamon is subtle and contributes to creating more complex flavors. In this dish, you would never even know that there is Ceylon Cinnamon, unlike Cassia Cinnamon, which tends to be harsh and immediately asserts itself, often negatively impacting the recipe